This dish needs some special equipment to make sure it comes out well. The large, shallow, flat paella pan is essential, as is a large burner that the pan sits on so the flame is all around the pan. Some will tell you that you can do it in a sauté pan, but that’s just not going to come out well as the heat is too concentrated in the pan.

While the Portuguese and Spanish battle it out over who created paella, most people seem to credit it was first made famous in Valencia, Spain. There are now many variations of paella, including seafood, rabbit, various meats and even vegetarian. The important components are the rice, saffron and stock. Paella uses either bomba or calasparra rice and is always finished with saffron and an enriched stock. The stock must be boiling when you add it to the rice, a little at a time. Do not under any circumstances believe anyone who tells you that saffron is just expensive colouring and that yellow cake colouring is just as good. They obviously have no taste buds.

For technique, remember paella is not risotto, so no stirring once it starts to cook. The big key about paella is trying to actually get the bottom layer to burn a wee bit, creating a lovely crust which we call the “truffles of Spain”. Imagine tasting those crunch morsels now with the essence of smoked paprika, saffron and a glass of Pinot to back it up!

Give this recipe a go and let me know how it comes out. If you’re not quite ready to tackle it on your own, come to our class!